Start your sweet day off right with some warm and comforting Gluten-Free Chocolate Chip Buttermilk Breakfast Cake.
This recipe was sponsored by Ryze. Opinions are my own.
Lately my girls have been asking for baked goods for breakfast. I’m not sure if they are tired of cereal, or if they are just used to getting fresh baked goods often enough that it’s become somewhat of an expectation.
If they wake up and there aren’t muffins or fresh baked donuts ready, I hear about it.
Then I feel guilty and hop right into the kitchen and whip them up something before I head off to work for the day.
Yes, they are quite spoiled… and loved.
Last week I was running late and my girls came downstairs whining that there wasn’t anything to eat.
Which really meant, “mom, why didn’t you bake us muffins or breakfast cake”. I didn’t want them to go to school on an empty stomach and I knew if I didn’t whip something up quick they’d grab a dry bowl of cereal and pick through it with a frown.
I thought about making gingerbread donuts, I knew they liked those – but I didn’t have any molasses on hand.
I had all the ingredients to make my chocolate chip muffins, but I didn’t have any muffin papers.
I re-purposed my gluten-free chocolate chip muffin recipe from my cookbook into a buttermilk coffee cake.
There are only eight ingredients, two bowls, and one pan.
The recipe is quick to whip up and can bake while you finish getting ready in the morning.
Needless to say, my girls were pleased and I was happy that I could make them something yummy and filling before they headed off to school.
If you make this breakfast cake, please stop by and let me know what you thought!
Serving Size: 1 slice
Amount Per Serving: Calories: 228 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 39mg Sodium: 169mg Carbohydrates: 26g Fiber: 1g Sugar: 17g Protein: 3g